Reuben Salad

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This vibrant Reuben salad reimagines the classic New York deli sandwich as a nutritious, high-protein bowl. By swapping bread for chewy rye berries and combining them with peppery pastrami and nutty Swiss cheese, you get all the iconic flavours in a much lighter format. The base of salted and squeezed cabbage provides a satisfying crunch that mimics traditional sauerkraut, while the homemade Russian-style dressing adds a tangy, creamy finish that ties the whole dish together.

Ideal for meal prepping or a filling weekend lunch, this salad is packed with texture and savoury appeal. The use of whole grains makes it a fibre-rich option that keeps you full for longer, while the clever preparation of the cabbage ensures it stays crisp rather than watery. Serve it chilled as a standalone main meal or as part of a larger spread for a unique twist on a favourite deli staple.

Ingredients for Reuben Salad

1 cup rye berries
1 large head green cabbage (about 900g )
2 चम्मच नमक
230g thick-cut deli pastrami, cut into 1/4-inch dice
230g thick-cut Swiss cheese, diced to match the pastrami
90ml mayonnaise (regular, low-fat, light, or fat-free)
2 tablespoons pickle relish
1 tablespoon ketchup
45ml cider vinegar

How to make Reuben Salad

Soak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
Slice the cabbage head in half. Cut out the thick, pyramidal core at the base of each half. Set the halves cut side down on the cutting board; make thin slices parallel to the core's former point up in the heart of the cabbage. Separate the shreds from each other and toss them in a large bowl with the salt. Set aside at room temperature for 30 minutes.
Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water. Dump these handfuls into a large serving bowl as you go. Pour in the cooked rye berries, diced pastrami, and cheese. Toss well.
Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it up.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.